Pasta with Mussels in a Spicy Tomato Sauce
Pasta with Mussels in a Spicy Tomato Sauce is a real treat. It comes together pretty quickly, it's super elegant and tastes absolutely amazing. It's a perfect meal for a weeknight dinner or date night in, with a glass of wine.
Spicy Tomato Sauce
- 2 tbsp Olive oil
- 1/2 Vidalia Onion medium size, chopped
- 3 cloves Garlic chopped
- 1 teaspoon Fresh Thyme chopped
- 1/4 teaspoon Chili Pepper Flakes
- 1 can Cento Yellow Peeled Tomatoes 14 oz
- 2 cans Cento Organic Whole Cherry Tomatoes 14 oz each
- 1 teaspoon Salt or more to taste
- 1 teaspoon Sugar
- 1/4 teaspoon Freshly Ground Black Pepper or more to taste
- 1 tablespoon Fresh Parsley chopped
- 1/4 Vidalia Onion medium size or medium shallot, chopped
- 1 clove Garlic crushed
- 1/2 cup White Wine
- 2 lb Mussels scrubbed
- 3/4 lb Maurizio Bucatini Pasta
Preparing the Mussels:
Before you start cooking your dish I'd suggest placing the mussels in a bowl with ice water and let them soak for about 20 minutes, before scrubbing them. This will let the sand from the mussels fall to the bottom of the bowl.
Any of your live mussels that happen to be open and don't close to the touch, should be discarded.
Right before cooking the mussels, remove them from the water, scrub with a brush and remove any beards.
Making the Spicy Tomato Sauce:
In a deep pan or a dutch oven, saute chopped onions with olive oil, minced garlic, chili paper flakes, and fresh thyme, for about 5 minutes.
Add Cento Organic Whole Cherry Tomatoes and Cento Yellow Peeled Tomatoes with their juices to the pan.
Add a teaspoon of salt and sugar and a little bit of freshly grounded pepper. Cover the pot and let cook for 20- 25 minutes.
Cooking the Mussels:
In a dutch oven or heavy-duty pot with a cover, combine white wine, chopped onions, crushed garlic and bring it to boil.
Add mussels and cover it up. Cook for 2-4 minutes, until all the mussels have opened.
After the first 2 minutes remove the mussels that opened up and place them in a bowl; cover the pot and let the mussels to cook for couple more minutes. Any unopened mussels should be discarded.
Once all the mussels are in a bowl, let them cool off slightly. Once they're cool enough to handle, remove about 2/3 of the mussels from the shells and leave the rest in the shells.
Assembling the Pasta with Mussels in Spicy Tomato Sauce
Check tomato sauce for seasoning and adjust with salt and pepper as needed;
Add the mussels which were removed from shells to the spicy tomato sauce, and gently fold them in.
Add Bucatini to the pot or bowl, cover with sauce and gently mix together; if the sauce is too thick then add a little bit of your pasta water;
Transfer the pasta dish to a serving plate or pan (I like using my cast-iron skillet for the rustic effect).
Add your in-shell mussels on top and sprinkle with some chopped parsley for an outstanding looking dish, and serve.
You will need to salt your pasta water. Here are my recommendations:
For 4 quarts (16 cups of water) use:
- 1 tablespoon of Table Salt, or
- 1,5 to 2 tablespoons of Kosher Salt
Calories: 419kcal | Carbohydrates: 65g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 888mg | Potassium: 1045mg | Fiber: 6g | Sugar: 14g | Vitamin A: 637IU | Vitamin C: 29mg | Calcium: 115mg | Iron: 7mg